Tender buttery Peach Coffee Cake is filled with sweet bites of peach and topped with an irresistible brown sugar crumb topping – what is not to love??

Peach Coffee Cake

I am at a loss to describe just how awesome this coffee cake actually is. I’ve made it three times now and each time it has disappeared lightning fast both with friends and with family.

I simply can’t get enough of the fresh sweet peaches when they’re at their best in the summertime. I look forward to making homemade peach jam and friends look forward to receiving it too.

For something a little unexpected, this Peach Habanero Jam is the ultimate balance of sweet and spicy and it’s an awesome addition to your next cheeseboard.

This peach-filled coffee cake recipe is inspired by and adapted from my often made and very much beloved Blueberry Coffee Cake.

The peaches add a good bit of moisture to this recipe, so err on the side of extra time while baking this coffee cake. Be sure to test with a toothpick for doneness, it should come out clean or with moist crumbs 

Peach Coffee Cake Recipe

1. Preheat the oven to 350°F. Grease an 8″ square pan with butter. Beat the butter and the sugar together until light and fluffy, about 6-7 minutes. Add the eggs and the vanilla, mixing just until combined.
2. Combine the flour and baking powder in a bowl. Place the peaches in a small bowl and sprinkle with a couple of tablespoons of the dry ingredients, plus the cinnamon. Stir gently to coat the peaches.
3. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream, mix again, and then add the remaining dry ingredients. Mix just u

Grab a spoon, you are going to want to eat this Whipped Cream Frosting straight from the bowl, or go ahead and dive in with fresh strawberries!

Easy Whipped Cream Frosting

Whipped Cream Frosting is perfect for rich cakes as the frosting is not too sweet. You know the one bite and done frostings that you scrape off of the cake? You won’t be scraping this off.

It adds just the right amount of sweetness, especially when paired with dark chocolate or semi-sweet chocolate. The light sweetness goes so well on angel food or citrus cakes like lemon too.

If buttercream is sometimes too heavy for you, whipped cream frosting is the answer. The biggest difference between the two is that the whipped cream is light and airy as opposed to the heavy richness from the butter base of buttercream.

When using whipped cream frosting you will need to store the frosting in your refrigerator and keep it cool. You can plan for the cake to be good for 2-3 days. It will start to dry out after that and your frosting will likely weep.

I also suggest sticking with one-layer or two-layer cakes. It is a softer icing and does not form a crust so using it for that wedding cake tower would not be recommended.

Whipped cream frosting is perfect on chocolate cakes, such an easy dessert that no one turns down. Hershey’s Chocolate Cake is truly the most versatile and easiest one-bowl chocolate cake recipe I have ever made.

This Chocolate Crazy Cake is one of the easiest cakes you’ll ever make and you don’t even need any butter or eggs to make this recipe.

If you haven’t yet tried the unforgettable Chocolate Quinoa Cake, don’t knock it until you’ve tried it. There isn’t a hint of “quinoa” taste to the cake and it’s also the easiest gluten-free cake you can make without any special ingredients required.

Read more

The Chocolate Quinoa Cake has the texture of a traditional cake, yet no special flours are required. This is pure, sweet Chocolate Cake.

This cake has blown my mind. Just writing about it here makes me grin as I think about how perfectly moist, rich, and chocolatey it is.

Quinoa Chocolate Cake

When I first saw this recipe, I did a double-take because I had never before run across anything quite like it. A flourless chocolate cake made with quinoa?

I first heard about a Quinoa Chocolate Cake over at Mel’s Kitchen Cafe almost 10 years ago. The recipe is originally from Quinoa 365 and even if you think you hate quinoa, my friends, this cake is going to change your mind. I say that without any doubt at all.

I make a Flourless Chocolate Cake at least a couple of times a year and it is one of my favorite recipes. The Chocolate Quinoa Cake, on the other hand, has the texture of a traditional cake, yet with no special flours required.

All you need is a couple of scoops of cooked quinoa. While I was initially very skeptical, I assure you that you absolutely positively can NOT taste the quinoa in this recipe.

Chocolate Quinoa Cake

This cake wowed both my family and our dinner guests who are accustomed to eating traditional sweets. Even knowing that the cake was made from quinoa, I couldn’t detect an odd taste or texture.

(And you know just how fussy I am about GF desserts and any odds textures or smells – some of those gluten-free flours are pretty bad!)

You don’t have to take my word for it either. There are dozens of 5 star reviews of this recipe at the bottom of this post.

This Quinoa Chocolate Cake has become a go-to dessert for many people who don’t normally cook or bake gluten-free, but enjoy being able to surprise friends with a gluten-free option without having to keep specialty flours and starches on hand.

This, my friends, is pure, sweet, and tender chocolate cake. After eating a slice the next day for breakfast, I sent the rest of it to the office with my husband. This is a very dangerous cake.

Read more

Fresh Strawberry Ice Cream is an old-fashioned favorite when made simply with strawberries, sugar, and cream (or milk). Just a few ingredients adds up to a summer ice cream treat that everyone loves.

Strawberry ice cream melts into deliciousness about as fast as you can eat it. This is light, creamy, smooth homemade ice cream with bits of strawberries mixed throughout.

Top a scoop of this Strawberry Ice Cream with Simple Berry Sauce or Homemade Chocolate Sauce and serve it over Double Chocolate Brownies for a dessert that any fan of chocolate-covered strawberries will love.

Fresh Strawberry Ice Cream

The MOST IMPORTANT thing to remember when making ice cream with fresh strawberries is to taste the berries.

It sounds overly simple, but the berries will contribute nearly all of the flavor to this recipe. If the berries are sweet and flavorful, the ice cream will be fantastic.

However, flavorless fruits will not be magically transformed into great ice cream. The resulting ice cream when working with subpar fruits is going to be very bland.

Often you can get away with subpar berries for cobbler, cake, or a crisp, because the cooking process enhances the flavors in a way that the simplest of ice creams will not be able to do.

I’ve been making this Strawberry Ice Cream for over ten years now and I’m happy to tell you that milk, half and half, or a combination of milk and cream may be used to make this ice cream. 

If you choose to make this

Chewy, thick, Peanut Butter Oatmeal Cookies with chocolate chips are a treat that we’ve enjoyed for a lot of years now.

Oatmeal Peanut Butter Cookies

It is no secret that I keep a full cookie jar. I have a house full of boys constantly on the prowl for a snack. I also stash lots of cookies and cookie dough ready to be baked in the freezer to avoid running out.

Oatmeal cookies are such a versatile classic. The nuttiness of the oatmeal and sweet chocolate hit the spot when the mid-afternoon munchies come on. These cookies help fill the gap when dinnertime gets stretched later during the summer.

If you find yourself out of quick oats when making these cookies you can use regular rolled oats. They are fairly interchangeable when baking. The rolled oats will result in a slightly heartier cookie and may take longer to bake.

I like to consider oatmeal cookies breakfast. I mean it is basically a bowl of oatmeal and when peanut butter is added there is your protein. Breakfast, who would argue with that logic?

Peanut Butter Oatmeal Cookies

This recipe multiplies beautifully. I frequently triple it in order to have plenty of cookies to stash in the freezer or to make more Ice Cream Cookie Sandwiches.

When multiplying the recipe, take care not to allow the dough to warm too much. I find it’s helpful to tuck the cookie dough in the fridge between batches. This results in thicker, prettier cookies every time. 

Read more